Nacho Chicken Casserole Food

NACHO CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.
• Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

NACHO CHICKEN CASSEROLE

Steps:

• In a bowl, combine the first eight ingredients.
• Combine the cheeses and stir half into the chicken mixture.
• Transfer to a 1-qt. baking dish coated with cooking spray.
• Sprinkle with remaining cheeses.
• Bake, uncovered, at 350° for 25-30 minutes or until cheese is bubbly.

NACHO CHICKEN CASSEROLE

Steps:

• Heat oven to 350 degrees. Spray 2 quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.
• Cover and bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

NACHO CHEESE CASSEROLE

Steps:

• For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
• For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
• For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
• Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
• Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
• Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
• For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
• Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
• To bake from frozen, preheat the oven to 350 degrees F.
• Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.

NACHO CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine the cheeses; stir half into the chicken mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is bubbly.

DORITOS® CHICKEN CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Spread crushed chips out into the bottom of the prepared baking dish.
• Stir chicken, 1 cup Mexican cheese blend, salsa, cream of mushroom soup, cream of chicken soup, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.
• Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.

NACHO CHICKEN CASSEROLE

Steps:

• In a bowl, combine the first eight ingredients. Combine the cheeses; stir half into the chicken mixture.
• Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is bubbly.

CHICKEN NACHO BAKE

Steps:

• Heat oven to 400ºF.
• Place chicken on foil-covered baking sheet. Cut 3 small slits in top of each breast with sharp knife.
• Top with salsa, sour cream and crushed chips.
• Bake 30 min. or until chicken is done (165ºF), topping with cheese after 20 min.

NACHO CHICKEN

Steps:

• In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.